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Sausage Egg Casserole

A delicious sausage and egg breakfast casserole with mushrooms and cheese. The cooked casserole freezes well. 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 250 kcal


  • 3/4 pound ground pork sausage
  • 1 tablespoon butter
  • 4 green onions chopped
  • 1/2 pound fresh mushrooms sliced
  • 10 eggs beaten
  • 1 16 ounce container low-fat cottage cheese
  • 1 pound Monterey Jack cheese shredded
  • 2 4 ounce cans diced green chile peppers, drained


  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
  2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. Pour into the prepared baking dish.
  5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.